Spinach and halloumi frittata
This simple frittata is made by mixing swirls of Sacla' Roasted Red Pepper and Crushed Almond Pesto into the eggs, which are then baked with chunks of halloumi cheese and spinach. Topped with extra swirls of Sacla' Roasted Red Pepper and Crushed Almond Pesto, this is the ultimate sharing dish.
Ingredients
Metric
Imperial
Spinach and halloumi frittata
- 200g of halloumi, sliced
- 150g of new potatoes, chopped into 2cm pieces
- 1 onion, diced
- 200g of baby spinach leaves
- 8 eggs
- 100g of roasted red pepper pesto, plus extra to garnish
- 100ml of extra virgin olive oil, plus extra for garnish
- 1 handful of fresh parsley, to garnish
- 1 pinch of salt and pepper, as needed
Method
Preheat the grill for cooking the frittata
Heat a splash of olive oil in a frying pan or skillet and add the halloumi, cooking until lightly browned all over
- 200g of halloumi, sliced
Remove the halloumi from the pan and set aside
Add the potatoes to the same pan and cook for around 10 minutes, until browned all over
- 150g of new potatoes, chopped into 2cm pieces
Add the onion and cook until soft, then add the spinach and allow to wilt
- 1 onion, diced
- 200g of baby spinach leaves
Whisk the eggs briefly with the roasted pepper pesto and season with salt and pepper
- 8 eggs
- 100g of roasted red pepper pesto, plus extra to garnish
- 1 pinch of salt and pepper, as needed
Add the potatoes, onions and spinach to the egg mixture, then pour everything back into the skillet and arrange the halloumi pieces evenly on top
Cook for 5 minutes or so over medium heat, then transfer to a hot grill and cook until set
To garnish, top the frittata with extra swirls of roast pepper pesto, some fresh parsley and a drizzle of olive oil
- 1 handful of fresh parsley, to garnish
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